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I am rarely on Linkedin.
The other day I was on the site to answer a mail and decided to update my profile while there. Which is when I realised that you can only put one job as your 'current job'.
This seems a bit archaic and doesn't take into account the realities of today's unstructured world in my opinion.
I remember Roshan Abbas taking on his twitter trolls in a Facebook status update the other day. He rebutted those who call him 'jobless' by saying he holds three jobs, if I remember right. That sounded familiar.
I didn't know what to put in my profile.
I consult with Karvy Insights, a market research firm. I am an editor at large for the India Food Network. The lead Mumbai critic for EazyDiner. I've joined the NDTV Food as a columnist. I write for publications like MW, Mumbai Mirror and Femina. I work with brands on promotional campaigns. I have my YouTube channel, The Finely Chopped. And it all started with my blog, Finely Chopped.
I would like…

Have you noticed how most of the new office complexes in Mumbai don't allow auto rickshaws inside?. Black and yellow taxis too.
If you are using these then you have to get off at the gate and make the long trek in. No such problems if you are in a private car or in air-conditioned cab. Those are allowed in. Though parking is a pain.
Most of these office complexes are not pedestrian friendly and you have to walk in quite a bit to reach your destination. There is no shade or shelter on the walkway. Which means that you are left at the mercy of the blazing sun these days. And it will be much worse when it rains.
Contrast this with Fort, the old CBD of Mumbai. The plethora of lofty trees there and building awnings means that you can always walk in the shade. Even if it rains. Nor does that area get flooded.
Bliss compared to the new office complexes in Saki Naka, BKC, Goregaon and Powai.
And don't even get me started on the lack of good and inexpensive eating options for office g…

If you had told me that sunny afternoon in the early 90s when I had dashed off in a cycle rickshaw after school to pick up a gas cylinder at a godown in Kolkata, which we had booked months back, that today I would just dial the IVR on my cell, punch buttons, and half an later receive a call from a gas cylinder delivery guy to coordinate when to deliver the cylinder at our place in Mumbai I would have said, 'yeah right, next you will say we will all have telephones and can carry them with us!' Incidentally it was Bharat Gas in both cases. Different centuries. Different cities.

About Me

Kalyan Karmakar began
blogging in 2007 when his wife, who was tired of listening to him talk about
food all the time, opened a blog for him.

She named his blog www.finelychopped.net. The blog recently won the award for the best general food blog category in the FBAI 2017 Awards,

He has recently published his book, The Travelling Belly, which has been published by Hachette India. It is a food travelogue based on his travels across India :

Kalyan started his career as a market researcher and then moved into food writing. He is a cloumnist at the Indian Express, NDTV Foods and Femina. His writings can be found at the Mumbai Mirror, BBC Good Food India, The India Food Network and Scoopwhoop. He is a special guest on Mumbai on Demand on 94.3 Radio One FM and talks every Wednesday between 1 to 2 pm on Food trends.

His YouTube channel is called: Kalyan Karmakar and he is the co-wner of the channe: The Finely Chopped.
He conducts personalised food walks in Mumbai where he introduces the city to
participants through the dishes of his favourite food haunts.

To unwind he heads to the kitchen where he loves to play with ingredients and
his mantra is hassle-free, gut feel-based cooking.

Kalyan is a Bengali who now lives in Mumbai with his wife, who is a Parsi from
Mumbai. He moved in here close to two decades back from Kolkata after spending
his early years in Iran and the UK.

When asked what she feels about her introducing him to blogging, Kalyan’s wife
Kainaz says "I have forgotten the taste of hot food thanks to his
photographing everything on the table before we can eat it".